2Tablespoonsof melted butter -to brush the tops of the biscuits
Instructions
Preheat Oven to 425 F
In a large mixing bowl mix together self rising flour and sugar
With a pastry cutter or two knives cut in crisco until it looks like fine small pea sized pebbles.
Slowly add buttermilk mixing as you go
Once all the buttermilk is added and the dough is just mixed together turn the dough out onto a lightly floured surface
Knead just until the dough is no longer tacky, maybe 10 times at most . You may need to sprinkle a little extra flour
Pat or roll(I prefer the patting method) the dough into a circle about 1 inch thick
Cut the biscuits with a biscuit cutter * See notes
Place the cut biscuits on a baking sheet
Brush a little melted butter on top
Bake in a preheated for 10-15 minutes -or until golden brown on top.
Notes
Whole Buttermilk works best for this recipeIf you don't have biscuit cutters an opened cleaned and dried can works perfect, this is the way my Grandmother used to do itWith my 2 inch cutter I consistently get 8 biscuits from this recipe